Previous years villages have been hosted at Bloomingdales, Vanity Fair and more.

ICC Partners with MOFAD for 2016 Gingerbread Village Display

The International Culinary Center® will launch their 2016 holiday gingerbread village for an exclusive display at the Museum of Food and Drink. This year’s village, created by ICC Director of Pastry Arts Jansen Chan and student volunteers from the Professional Pastry Arts program, will pay tribute to the historic melting pot of all immigrants in the United States. Beginning Friday, December 9 through Saturday, December 31 (between the hours of 12pm and 6pm) the village will be on display to the public attendees of MOFAD.

Illustrating the common act of breaking bread throughout various communities, seven different gingerbread bakeries will each represent the delicious contributions of immigrants from across the globe. Steamed buns, conchas, flatbread, pretzels, injera, challah, baguettes and croissants will each be showcased throughout the gingerbread village to highlight different nations. A bridge of gingerbread men will unite each island over a sea of fortune cookies – a nod to another delectable immigrant creation, and lead to the main gingerbread bakery representing the United States.

Through the collaboration, attendees will have the exclusivity of experiencing New York City’s only location to enjoy gingerbread-flavored fortune cookies – made directly on site at the Museum of Food and Drink.

I’m excited to work with MOFAD to display our Professional Pastry Arts students’ work. It is the perfect location to see how food celebrates our traditions and allows us to share the experience with one another. As always, our gingerbread displays are catered to their homes, and this year we are happy to supplement MOFAD’s study in immigrant food contributions.”
Jansen Chan, Director of Pastry Arts at the International Culinary Center®

MOFAD and ICC both share a passion for education and food culture. We are thrilled to partner with ICC to spread holiday cheer and celebrate immigrant contributions to American food culture.”
Peter Kim, Executive Director, Museum of Food and Drink

 

MOFAD is located at 62 Bayard Street, Brooklyn, NY 11222

For ICC media inquiries, contact: Angela Samartano asamartano@culinarycenter.com
For MOFAD media inquiries, contact: Jen Neugeboren jen@hannaleecommunications.com 

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What Veterans Say About the International Culinary Center

ICC is beneficial to vets looking to capitalize on a comprehensive benefit and financial aid package. ” – Michael C, ICC Culinary Arts, 2013

 

Attending the International Culinary Center is a very life-changing experience. You are in the company of people that love food, that believe in respecting the ingredients and teach you how to become a better cook. The energy from the staff and the knowledge is amazing.

Admissions personnel are very helpful and make sure that you are guided in the right direction. You just don’t go to school there, you get to make lifelong friends. To all the chef-instructors there from Chef Butler, Chef Sixto, Chef Henri, Chef Candy, Chef Joseph to Chef Jose, thank you so much for sharing your knowledge and passion with us. I will be eternally grateful and proud to be an ICC alumni.”  – Diego R, ICC Culinary Arts, 2013

 

The International Culinary Center is the culinary school I dreamed of attending for a grand diploma in Pastry Arts. When they accepted the Post 9/11 GI Bill and offered veteran scholarships, I knew I had to seize this opportunity. It is a decision I will never regret. The chef-instructors are top-notch, the class sizes are small enough for individual attention and feedback, and the experience is amazing. If you are considering a career in the culinary or pastry world, ICC should be your top choice.” – Julie Couture, ICC Pastry Arts, 2014 

 

As an alumnus, I truly believe that attending ICC was one of the best decisions of my life. After my discharge from the military and business school, there was something else I was looking for in my life and decided to attend ICC. After my graduation from ICC, I got a job offer from a Charter School as a Head Chef. Now I absolutely love my job along with job security as a NYC employee. – Mohammed Ahmed, ICC Culinary Arts, 2013

 

I am a current student at ICC and I can honestly say that besides the military, this is the best time of my life. I’ve been to 3 different colleges and withdrew because it either wasn’t for me or I just didn’t like it. At ICC, it is completely different! I wake up every morning completely looking forward to coming to school. I thought that I got lucky having the chef-instructors that I have, and realize every single one of them is AMAZING and I couldn’t pick a favorite if I wanted to. I’ve never met a school staff so loving and helpful even after they get you to enroll! At ICC, it’s genuine and I couldn’t have picked a better school. I actually don’t want to leave… to the point that I want to do every course possible until my G.I Bill runs out. I never do reviews, but I just have to for my school because I am so honored to be a part of it and highly recommend it to anyone! I’ve only been here 5 months and I’ve learned SO much, I feel like I can teach other people. Not only are you learning here, you’re having fun and also building a family that I can say I will remember forever!” – Shaquana, ICC Pastry Arts, 2014

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ICC Named to Victory Media’s 2017 Military Friendly® Schools List

New York, NY (November 11, 2016) — The International Culinary Center announced today that it has earned the 2017 Military
Friendly® School designation by Victory Media, publisher of G.I. Jobs®, STEM JobsSM , and Military Spouse. First published in 2009, Military Friendly® Schools is the most comprehensive, powerful resource for veterans today. Each year, the list of Military Friendly® Schools is provided to service members and their families, helping them select the best college, university, or trade school to receive the education and training needed to pursue a civilian career.

Institutions earning the Military Friendly® School designation were evaluated using both public data sources and responses from Victory Media’s proprietary survey. More than 1,600 schools participated in the 2017 survey; 1,160 were awarded with the designation. Ratings methodology, criteria, and weightings were determined by Victory Media with input from the Military Friendly® Advisory Council of independent leaders in the higher education and military recruitment community. Final ratings were determined by combining the institution’s survey scores with the assessment of the institution’s ability to meet thresholds for Student Retention, Graduation, Job Placement, Loan Repayment, Persistence (Degree Advancement or Transfer) and Loan Default rates for all students and, specifically, for student veterans.

“There are a lot of technical schools where there are no out-of-pocket costs,” says Erik Murnigham, President of ICC. “To help veterans not have to repay loans — this is our repayment to them.”

mfs17_designationAccording to Daniel Nichols, a Navy Reserve veteran and Chief Product Officer at Victory Media, “Our ability to apply a clear, consistent standard to the majority of colleges gives veterans a comprehensive view of which schools are striving to provide the best opportunities and conditions for our nation’s student veterans. Military Friendly® helps military families make the best use of the Post-9/11 GI Bill and other federal benefits while allowing us to further our goal of assisting them in finding success in their chosen career fields.”

For more information about the International Culinary Center’s commitment to attracting and supporting military students, visit our Military Scholarships page, click here.

ICC will be showcased along with other 2017 Military Friendly® Schools in the annual Guide to Military Friendly® Schools, special education issues of G .I. Jobs® and Military Spouse Magazine, and on militaryfriendly.com .

 

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From left, Ruben Diodonet (Marines), Matthew Mediatore (Army), Yesenia Amaya (child of Army Veteran), Victoria Pogan (Marines)

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Dave Arnold Returns to ICC as Associate Dean of Culinary Technology

The International Culinary Center (ICC), a global leader in culinary and wine education, is proud to introduce Dave Arnold as the Associate Dean of Culinary Technology. After teaching at ICC from 2005 to 2011, the famed culinary innovator launches new courses, “Liquid Intelligence” and “Cooking Issues.”

On November 15th, “Liquid Intelligence,” the one-day, lecture style course delves into inventive spirits and cocktail technology. Paralleling the structure of Arnold’s book, Liquid Intelligence, the 6-hour session will explain the theory of classic cocktail technique, balance and recipe development. Arnold will build upon the fundamentals of traditional cocktails to teach new, every day bar techniques, as well as incorporate more demanding and specialized techniques. Students will learn the advancements in cocktail technology and why, when, and how to use these new techniques. Specific skills include shaking techniques, how stirring works, ice production, milk-washing techniques, and more. The course will be $495. To apply: CLICK HERE

On December 5th, Arnold will also teach “Cooking Issues,” a 4-hour lecture based off of his acclaimed podcast on Heritage Radio Network. The class will demystify the latest in innovative techniques and equipment and students will gain an understanding of commonly used modern culinary technology, such as sous vide machines, liquid nitrogen and more. The courses will be available as one-day classes to both the general public and to students.

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“One of my favorite things to do is teach people how to apply new techniques, technologies, and ingredients in a practical way,” says Arnold. “I’m excited to return to the ICC and pick up where I left off teaching culinary technology.”

About Dave Arnold: After teaching at ICC from 2005 to 2011, Dave Arnold opened Booker and Dax, a bar devoted to cutting-edge cocktail techniques and launched Booker and Dax Equipment, designing equipment for chefs and home cooks. Arnold is the author of the James Beard and IACP award-winning book Liquid Intelligence, host of the weekly podcast “Cooking Issues” on Heritage Radio Network, and founder of The Museum of Food and Drink.

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FOOD NETWORK MAGAZINE + ICC

Get ready for the holidays with Food Network Magazine’s first-ever cooking school event on November 5, 2016 at the International Culinary Center. Join us for a day of chef demos and hands-on lessons with seasoned professionals, plus meet Food Network’s Chopped judge, Chef Marc Murphy.

Cook, learn and have fun with classes that include:

  • EASY AS PIE
    Learn how to make a perfect crust and get pie-baking secrets from the pros.
  • HOLIDAY APPETIZERS
    Prepare three crowd-pleasing appetizers to bring to any holiday party.
  • TALKING TURKEY
    Be the hero this season – learn to brine and carve a turkey, and make the best gravy for the big feast.

Click here to purchase tickets.

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Olive Oil Sommelier Certification Program at ICC

Olive Oil Times Education Lab and International Culinary Center (ICC) presents The Olive Oil Sommelier Certification Program. Combining the world’s foremost olive oil experts and educators at ICC’s New York City and California campuses, this comprehensive series of courses spans production, quality management and advanced sensory assessment for the aspiring olive oil sommelier. The first three-day course, Level 1 of a cutting-edge 3-course certification series will begin this fall at ICC’s Soho, NYC campus. Advanced level courses to continue quarterly.

About Olive Oil Times Education Lab: The Olive Oil Times Education Lab supports projects that foster a greater understanding of olive oil through collaborative initiatives with partner organizations. Olive Oil Times is an independent online publication, and the leading source of olive oil industry news and information.

More details to come.

Please email info@culinarycenter.com with your name and phone number to receive more information on this course when it becomes available.

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Christina Tosi named Crain’s 40 under 40

2012 James Beard Rising Star Chef of the Year, 2015 James Beard Outstanding Pastry Chef Award-Winner and ICC Alumna Christina Tosi adds another accomplishment to her impressive resumé — Crain’s New York Business 40 under 40 Class of 2016. The chef, owner and founder of Milk Bar has five locations in New York, one in Toronto and Washington D.C., with a new Las Vegas opening coming soon.

Find out more here.

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ICC Grads + Deans nab 29 James Beard Award nominations

ICC Grads and JBF finalists clockwise from top left: Jeremiah Stone and Fabian von Hauske, Melissa Weller, Joshua Skenes, David Chang

Known as the Oscars of the food world, the James Beard Foundation Awards spotlight America’s top culinary talents. We’re so proud to announce International Culinary Center alumni across the country have been nominated for 23 awards, plus ICC Deans Jacques Pépin, David Kinch, José Andrés and Alan Richman received nods for 6 more in this year’s big awards announcement.

2016 Restaurant and Chef Award Semifinalists include:

Best New Restaurant
Wildair, NYC – Jeremiah Stone and Fabian von Hauske, Co-Chefs/Owners (Culinary ’07/Culinary ’09 & Pastry ’10)

2016 Outstanding Baker
Melissa Weller, Sadelle’s, NYC (Pastry ’04)

Outstanding Chef
David Kinch, Manresa, Los Gatos, CA (ICC Dean)
Tory Miller, L’Etoile, Madison, WI (Culinary ’00)
Marc Vetri, Vetri, Philadelphia, PA (Bread ’98)

Outstanding Pastry Chef
Ghaya Oliveira, Daniel, NYC (Culinary Entrepreneurship ’04)

Outstanding Restaurant
Jaleo, Washington, DC – José Andrés, Executive Chef/Founder (ICC Dean)
Momofuku Noodle Bar, NYC – David Chang, Executive Chef/Founder (Culinary ’01)

Outstanding Service
Blue Hill at Stone Barns, Pocantico Hills, NY – Dan Barber, Executive Chef/Co-Founder (Culinary ’94)
Saam at the Bazaar by José Andrés, Beverly Hills – José Andrés, Executive Chef/Founder (ICC Dean)
Saison, San Francisco – Joshua Skenes, Executive Chef/Owner (Culinary ’01)
Strip-T’s, Watertown, MA – Tim Maslow, Chef/Owner (Culinary ’05)

Outstanding Wine Program
Momofuku Ko, NYC – David Chang, Executive Chef/Founder (Culinary ’01)

Rising Star of the Year
Matt Rudofker, Momofuku Ssam Bar, NYC (Culinary ’06)

Best Chef: Great Lakes
Andrew Zimmerman, Sepia, Chicago (Culinary ’00)

Best Chef: Mid-Atlantic
Joey Baldino, Zeppoli, Collingswood, NJ (Culinary ’02)

Best Chef: Midwest
Russell Klein, Meritage, St. Paul, MN (Culinary ’99)

Best Chef: Northeast
Zak Pelaccio, Fish & Game, Hudson, NY (Culinary ’98)

Best Chef: West
Joshua Skenes, Saison, San Francisco (Culinary ’01)

2016 Book Award Semifinalists include:

Baking and Dessert
The New Sugar & Spice: A Recipe for Bolder Baking, Samantha Seneviratne (Culinary ’06 & Bread ’08)

International
Zahav: A World of Israeli Cooking, Michael Solomonov and Steven Cook (Steven Cook, Culinary ‘00)

Single Subject
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto, Marc Vetri (Bread ’98) and David Joachim

2016 Broadcast Media Award Semifinalists include:

Specials
Christmas at Bobby’s, Host: Bobby Flay (Culinary ‘84)

Television Program, in Studio or Fixed Location
Jacques Pépin Heart & Soul, Host: Jacques Pépin (ICC Dean)

Television Program, on Location
The Mind of a Chef, Host: Gabrielle Hamilton and David Kinch (David is an ICC Dean)

Video Webcast, Fixed Location and/or Instructional
Mad Genius Tips, Host: Justin Chapple (Culinary ’09)

2016 Journalism Award Semifinalists include:

Dining and Travel
“It’s 8 A.M. Somewhere,” Lucky Peach, Editor: David Chang (Culinary ’01)

Food Blog
Lucky Peach, Editor: David Chang (Culinary ’01)

Wine, Spirits, and other Beverages
“Old World, New Wine,” GQ, Alan Richman (ICC Dean)